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Honey Roasted Parsnips

Honey Roasted Parsnips

These easy to make honey roasted parsnips are a super accompaniment to a roast dinner. The beauty is that you can parboil them with the potatoes and roast them together with your potatoes.

This means you do not need any separate pans or baking tins to cook them in, which saves on washing up.

honey roasted carrots and parsnips

Parsnips have a lovely sweet and nutty taste which is delicious when combined with the savoury flavour of roast meat and a rich gravy. Over in Ireland we often buy the parsnip together in a bag with carrots as they often get sold together. This is great as I always cook my baked carrots with garlic anyway with a roast dinner.

The parsnip is a root vegetable where the parsnip root is the edible part. If you are trying to grow it yourself be aware that the sap is toxic. So you have to take care when handling the leaves and stalks to prevent wild parsnip rash.

parsnip recipe

Cooking parsnips

When you are preparing parsnips, if they are thin, you do not really need to peel them. I would be tempted to just wash them off. If they are thicker ones, then I would peel them and keep them in salted water until cooking. This stops them from discolouring. They tend to float so you may want to weigh them down with a smaller pan lid to keep them under water (the peeled potatoes will sink in the water).

roast parsnips

Then cut them to size just before you parboil them. Using this recipe, parboiling and roasting, will give you some satisfyingly crispy roast parsnips. Crisp on the outside and soft and sweet within. Delicious!

The honey in this recipe just adds a nice sweet glaze and enhances the sweetness making them a wonderful accompaniment to a savoury dish such as a roast chicken dinner.

honey glazed parsnips

How to make honey roasted parsnips 

Honey Roasted Parsnips

Honey Roasted Parsnips

Beautifully crispy honey roasted parsnips are one of the best vegetables on a roasted dinner plate - parboil and roast with the potatoes to save on the washing up

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • Amounts determined by what you need
  • Parsnips, peeled
  • Plain flour
  • Honey
  • Vegetable Oil
  • Butter
  • Salt and pepper

Instructions

  1. Once the parsnips have been peeled, chop them lengthways if they are too big and shorten them if need be. Put them into a saucepan of salted boiling water and par boil them for 5 minutes. Then drain them in a sieve and let them air-dry themselves.
  2. Do not let them lie out after peeling without putting them in water, or they will discolour.
  3. Then cover the parsnips in honey and seasoned flour and make sure they are fully coated.
  4. Then place them in a roasting tin with some butter and the oil and roast them in the oven at 180C for about 40 minutes. Turn once and baste half way through. (You can also put them in with your potatoes if you are roasting potatoes and you have room in the dish).

Notes

As a side dish with whatever you want.

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